Arroz con Pollo Spanish Rice with Chicken
From chefelaine 15 years agoIngredients
- 3 each chickens about 3 lb each shopping list
- 1 1/2 oz olive oil shopping list
- 1/2 lb onion, small dice shopping list
- 1/2 lb green bell pepper medium dice shopping list
- 2 tsp garlic, chopped fine shopping list
- 1 tsp paprika shopping list
- 11/2 pints chicken stock shopping list
- 1 lb fresh tomatoes 1-inch dice, or 11/2 canned tomatoes, diced shopping list
- to taste --- salt shopping list
- to taste --- pepper shopping list
- 3/4 lb frozen peas thawed shopping list
- 2 oz pimientos cut into thin strips shopping list
How to make it
- Cut the chickens into 8 pieces each.
- Heat the olive oil in a large sauté pan.
- Brown the chickens on all sides.
- Transfer the pieces to a brazier as they are browned.
- Drain off and discard about one-third of the fat in the pan.
- Place the onion, green pepper, and garlic in the sauté pan in which the chicken was browned.
- Sauté over medium heat until the vegetables are almost tender.
- Add the paprika and rice and stir until the grains are coated with fat.
- Add the stock and tomatoes.
- Bring to a boil.
- Season the liquid to taste with salt and pepper.
- Pour the contents of the pan over the chicken in the brazier.
- Cover and place in a 325°F oven until the rice and chicken are cooked, about 20-30 minutes.
- When serving, stir in the peas and garnish the top with pimiento strips.
- Serve 5 oz rice with each portion.
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The Rating
Reviewed by 11 people-
I love chicken and rice. This sounds great, Elaine!
joe1155 in Munchen loved it -
This is QUITE the delectable combination for sure, elaine! Thanks so much for this dish... my five!
Lorrainelacrenshaw in Horsham loved it -
love this recipe chicken rice and tomatoes yummy high5 thanks
momo_55grandma in Mountianview loved it
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